1 whole free-range organic chicken or 2-3 pounds of bony chicken parts such as necks, wings, backs, feet, head
gizzards from one chicken (optional)
feet from the chicken (feet are very high in gelatin)
head from one chicken (optional)
2-4 tbsps coconut oil
3 quarts (liters) of cold filtered water
2 tbsps of apple cider vinegar
3 medium onions, peeled and diced
8 carrots, sliced
6 celery sticks, sliced
2-4 zucchinis, sliced
4-inch ginger root, grated
5 cloves garlic, peeled and crushed
1 bunch parsley
How To Make
If you are using a whole chicken, chop off the wings, the neck and the head if you are using them. Using organic, free-range chicken is vital, do not penny-pinch on this one.
Cut chicken parts into several pieces.
Place chicken parts, water, vinegar and all the vegetables except for parsley in a large stainless steel pot.
Let it stand for 30 minutes to an hour.
Bring to a boil, cover the pot and then reduce the heat to simmer.
Simmer for 12-14 hours on low heat; the longer you cook the stock the more flavor and nutrition you will get from it.
About 10 minutes before finishing, add parsley – it will impart additional minerals to the broth.
Remove large chicken pieces, let them cool and remove the flesh from the carcass – add it back to the soup.
Keep in glass container(s) and freeze some of the soup for maximum freshness.
Recipe by HormonesBalance.com at https://hormonesbalance.com/recipes/chicken-soup/